Career / Job tests -» Job knowledge

Multiple Choice Quiz - Safe Food Handling

15 Questions - Developed by: Rachel Bevan - Developed on: 2015-04-30 - 84,539 taken - User Rating: 3.2 of 5 - 6 votes - 30 people like it

Below are 15 multiple choice questions related to the video and resources on the site.

1

What are the two factors that need to be considered when preparing and cooking a food product?

Physical Hazards
Leaving jewellery on and wearing an apron
Cooking the ingredients and following the recipe
The raw materials are cooked safely to prevent food hygiene hazards and safe personal hygiene practices are followed.

2

What are 2 of the HACCP Principles in correct order?

Establish corrective actions, and Monitoring
Establish effective record keeping, and Identify the CCP's, including their location, procedure and process.
Conduct a food safety hazard analysis, and Critical Limits
Identify the CCP's, including their location, procedure and process, and Establish procedures for verification.

3

Using the picture, Identify how long you should lather and scrub, and rinse your hands for.

Lather and scrub for 10 seconds, Rinse for 20 seconds.
Rinse for 20 seconds, Lather and scrub for 15 seconds.
Rinse for 10 seconds, Lather and scrub for 20.
Lather and scrub for 20 seconds, Rinse for 10 seconds.

4

What are the three types of Food Hygiene Hazards?

Chemical and Biological
Physical, Chemical, Biological
Animal Hair, Pesticides and Salmonella
Microbiological, Physical and Chemical

5

What are some dangerous elements in the kitchen?

Stove tops, ovens, sharp utensils (knives), boiling water etc.
Pets and Children
Knives and Hot Items
Appliances

6

In the video "be food safe" what are the four focus words that relate to this image (in order)?

Clean, Separate, Cook and Chill
Chill, Clean and Separate
Chill, Cook, Separate and Clean
Separate, Cook, Clean and Chill

7

In the recipe "Crispy Chicken Fingers" where would the most high risk processes occur?

Coating the chicken
Cutting the Parsley and chicken, and Cooking the chicken
Heating the oil in the pan
Putting the flour and eggs into bowls

8

In the picture, Why would the identified person be a hazard in the kitchen?

She looks happy
She has jewellery on
She has jewellery on and does not have her hair tied back
She has her hair down and is standing up

9

In the video "be food safe" what is the safe temperature displayed on the thermometer that is being used in the meat?

74 degrees Celsius
81 degrees Celsius
61 degree Celsius
71 degrees Celsius

10

In the video "be food safe" What are the three safe ways to defrost food?

In the refrigerator, in the microwave and in hot water (changed every 30 minutes)
In the refrigerator, in cold water (changed every 30 minutes) and in the microwave
In cold water (changed every 30 minutes), outside on the table and on the kitchen bench
On the kitchen bench, In the refrigerator and In the microwave

11

In the video "be food safe" what is the danger zone between (in degrees Celsius)?

15 degrees Celsius and 70 degrees Celsius
5 degrees Celsius and 60 degrees Celsius
40 degrees Fahrenheit and 140 degrees Fahrenheit
4 degrees Celsius and 60 degrees Celsius

12

What does HACCP stand for?

Hazard Analysis Critical Control Points
Hazard Critical Analysis Points Control
Hazard Analysis Control Critical Points
Hazard Application Control Critical Points

13

What is an example of a biological hazard?

Dirt
Cleaners
Antibiotics
Salmonella

14

What does WHS stand for?

Work Health and Safety
Occupational Health and Safety
Well being Health and Safety
Work Help and Safety

15

What is the HACCP system?

Accurately monitoring food hygiene hazards
Identifying the CCP's, including their location, procedure and process
Physical, Chemical and Biological Hazards
A systematic analysis of all steps and regular monitoring of the control points.

Comments (3)

riddhi (68528)

1172 days ago

this quiz is amazing to gain knowledge.

everlyne nandi (94642)

1315 days ago

i like the quiz

Jared (12186)

1766 days ago

Was always told temp danger zone 5-60deg as 4.9 degs was still within range.

•1•